Text 2598, 79 rader
Skriven 2008-02-17 20:06:10 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: BATON ROUGE  80217
==========================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 DS> BTW -- what did Pagkain ever mean in the subject line?  It does not
 DS> seem to be relevant.

I have forgotten; possibly something to do with Filipino food -
"pagkain" = "food".
 
 GJ>   In Baton Rouge is didn't notice a high
 GJ> number of fast food restaurants.  I was there at lunch time on a
 GJ> Sunday, with my niece, and we could not find any place open where we
 GJ> could get food. After driving around for a while, we asked a local

 DS> When we visited it was week days.  We got directed to a Louisina
 DS> Culinary Institute cooking school near the capitol building, and
 DS> had a very good lunch served by the students there.

On our first pass through Baton Rouge we did the tourist thing at the
Capitol building, and I asked one of the ladies where the locals ate,
and she directed me to a small restaurant in a back street near a car
park.  Wonderful smells, a friendly, big, black waiter, and the best
jambalaya I ever had.  Cheap, too, but shut on Sunday.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ragin' Cajun Jambalaya
 Categories: Cajun, Seafood, Poultry
      Yield: 4 Servings
 
      1 lg Onion, chopped
      2 cl Garlic, crushed
    1/2 c  Chopped celery
      1 lg Bell pepper, finely chopped
  1 1/2 lb Sliced sausage (kielbasa
           Or andouille)
      2 lb Cooked shrimp, chicken,
           Crawfish, or any
           Combination
      2 T  Olive, vegetable oil, or
           Bacon drippings
      1 c  Fresh, chopped tomatoes,
           Optional
  1 1/2 c  Uncooked long grain rice
      3 c  Chicken or seafood stock
      1 t  Salt
    1/2 t  Onion salt
      1 t  Black pepper*
      1 t  White pepper*
      1 t  Cayenne pepper*
      1 t  Thyme
      1 T  File
      1 t  Oregano
      2    Bay leaves
           Tabasco or Louisianna hot
           Sauce to taste
 
  *Wimps may use 1/2 teaspoon each of black, white and cayenne pepper;
  "Cajuns" may use 2 teaspoons each.
  
  In a large, heavy pot on medium to medium high temperature, saute
  sausage in oil until well browned; drain well.  Add chopped onion,
  garlic, celery and bell pepper, saute until almost tender.  Add
  seasonings and continue to saute for 1 minute.  If desired add fresh,
  chopped tomatoes. If using chicken, add cooked chicken pieces to take
  up flavors. Add chicken or seafood stock and rice.  Turn heat down to
  gentle simmer and cover for about 20 to 25 minutes.  If using cooked
  shrimp or crawfish, add at the end of cooking time to prevent
  breaking down. Add hot sauce to individuals taste.  Serve with
  favorite wine and french bread.
  
  FROM: Uncle Dirty Dave's Kitchen
 
MMMMM
 

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